Preparation

Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.

Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.

Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.

Just wanted to add to all the glowing reviews that I don't have two metal loaf pans, only one, so I made the double recipe in a standard-size bundt pan. Came out great. I followed the suggestions of others by cutting down on the sugar to 2 cups, using 1 cup brown and 1 cup white. I also used 1/2 cup coconut oil and half cup veg. I like a very spicy banana bread so I upped the cinnamon to about 2 tsps, and added ground ginger, cardamon, nutmeg (about a 1/4 tsp each), and a pinch of cloves. My oven is slow and so total baking time at 350 was about 1 hour and twenty minutes. Divine.

This one clinches it for me. I just deleted another fine one, but this is the best. I happened to have enough whipping cream left from Christmas to make the creme fraiche. I also was thrilled to clear my freezer of the 6 overly ripe bananas I always stash. I am back in the habit of using my old sifter. I added 1/2 white and 1/2 brown sugars, as many noted in their reviews, and kept it at 1 cup each, and used a heaping tsp. of cinnamon - a bit more next time. I might also try some shredded fresh ginger, since I loved it so in the chocolate-covered gingerbread recipe I made for Christmas, from this site. I added a cup of chopped pecans I had on hand. My new oven is hot, so I did 325 for an hour, and it was perfect. Warm from the oven, with cream cheese, and it is divine. Hey, if one goes through all this, shouldn't we get TWO loaves?!

This is the best banana bread recipe. I freeze my bananas whole, with the peels on, when they get brown and then run them under hot water to easily cut the peel off. It takes 6-8 bananas to make 3 cups, mashed. I also use sour cream or yogurt instead of creme fraiche. Everyone loves this bread.

Delicious. I doubled the cinnamon and cut the sugar down to 2 cups (probably could have been cut down to 1-1/2 cups but I'll try that next time). I keep kosher, so I left out the creme fraiche, though I'm sure it's a wonderful addition. I also left out the nuts, as I don't eat those either (medical reasons); will add raisins or dried cranberries next time.

I've made this a number of times over the years. It's a good basic recipe. I never have creme fraiche so usually sub in sour cream or nonfat yogurt. I've also occasionally substituted almonds for walnuts. And I sometimes round up the cinnamon. If I'm in a hurry or feeling lazy, I won't sift the dry ingredients but will dump them in a bowl and mix them with a whisk. I've found the the temp is a little too high so I've been cooking at 325' and check at 55 mins. One of my loaf pans is smaller then the recipe calls for and it always finishes earlier.

I love this bread - I make it several times a year ( I use sour cream instead of CF) and it never fails. I also make miniature loaves (about eight) at Christmas to go in gift baskets. Great shelf life. I also freeze one and can slice & toast and top with fruit and cream for a quick winter dessert. You CANNOT go wrong with this one!

Great banana bread recipe with a few minor changes. I reduced the sugar to 2 cups and used half white and half brown. Increase the cinnamon to 1 tsp and add 1/2 tsp nutmeg. I also increased the nuts to 1.5 cups and used pecans . Although I forgot to add the sour cream, it still came out super moist and delicious.

I have made this recipe so many times.
It is my staple recipe for Banana Bread. I love that it makes two loaves, in fact today I added a few extra bananas and actually made 3 full size loaves.
Also, I will add cocoa nibs, for a chocolatey taste, alongside the walnuts or even instead of.

Used Brown sugar instead of white - and was able to easily halve the recipe since I had only three bananas to use. Used Sour cream instead of the crème fraiche like many others. Very good - crust turned out very brown due to the brown sugar though- looked more like a spice bread but tasted really wonderful!

Great banana bread. Followed previous reviews and used sour cream in place of creme fraiche, halved the recipe yet used full amounts of cinnamon and vanilla while reducing the sugar further. Added chocolate chips and it was great.. disappeared immediately once my roommates tasted it!

BEST Banana bread ever. I make this recipe all the time. I made it this morning in a hurry and forgot to add a 4th egg, used 1/2 and 1/2 for the creme fraiche and it still turned out super moist and delicious. It has never disappointed me and everyone asks for the recipe every time!

Love it! I appreciate the comments, as I needed a substitute for creme fraiche. Sour cream worked fine. I also cut the sugar to two cups. My six bananas did not equal 3 cups. One or two more would have made it, but the bread is delicious.

After making 50 years of banana breads, this is by far the BEST recipe. Perhaps I would cut the sugar a little, but that is my personal preference. Great texture, easy to make and full of banana flavor. We loved it.

A beautiful dark, moist banana bread recipe that I have been searching for! Made my house smell divine and heavenly! I halved the recipe with no problem and kept almost the full amount of walnuts, because I wanted to use them up. YUMMO! I might add chocolate chips or candied ginger sometime, just for variety, but super delicious as-is.

Perfect banana bread recipe! Cut the recipe in half and made muffins for my daughter. Substituted cream fraiche for a mixture of half almond milk, half greek yogurt, used coconut oil, added original amount of cinnamon and vanilla extract and added 1/8 ts nutmeg and 1/4 ts cloves per another reviewer. Baked large muffins for 22 minutes and mini muffins for 17 at 350.

This is our go-to for banana bread. Do not change a thing. Let me repeat, Do Not Change A Thing. But do watch the baking time, one hour is usually all it takes; and this recipe makes three loaves, not two. If you don't have creme fraiche, for goodness sakes, make some--take one cup heavy creme, add two tablespoons buttermilk in a bowl, cover with a cloth and leave on the counter for 20 hours. Give it a good stir and refrigerate in a jar with tight lid. It will keep for a couple of weeks, just give it a good stir before using. And stop with the greek yogurt sub for cry'in out loud!

This recipe is delicious although I made a few modifications. I used coconut oil instead of vegetable oil and I miked sour cream and whipping cream instead of creme fraiche which is just never something that I have around. I also like spice, especially in the fall so i added allspice, nutmeg, and cloves (about 1/4-1/2 tsp of each). Also the walnuts must be roasted it made such a difference!! Delicious.